I’ve got these super cute, healthy and delicious cookies to share with you today! They Oatmeal Flour Sugar Cookies taste like they’re from the bakery, are very simple to make and perfect as a Valentine’s Day treat. You can also bake them up anytime of the year!

These oatmeal flour sugar cookies are not like regular ones you’ve had. They’re even better! Made with 100% oatmeal flour, just a little grass fed butter and sweetened with coconut sugar. Perfectly nutty and sweet. You’ll never wanna go back to the original sugar cookie recipe!

They’re also very easy to make. I bet you already have all the ingredients in your kitchen!

WHAT YOU’LL NEED TO MAKE THESE HEALTHY OATMEAL FLOUR SUGAR COOKIES:

Oatmeal flour (store-bought or oats blended into flour)

Tapioca, cassava, arrowroot,  cornstarch or potato starch

Butter (I recommend grass fed)

Egg

Coconut sugar

Vanilla extract

Baking soda and vinegar

Baking time will vary on either you prefer softer or crispier cookies (8 minutes works perfect for slightly crunchy cookies). Once you pull the cookies out of the oven let them cool on a wire rack. You’ll also have to stop yourself from eating them all plain and still warm. That’s a hard one!

Feel free to leave them plan or frost them with this beautifully pink beet cashew frosting.

I hope you will love this recipe as much as I do! If you’ll make it don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook or Instagram page.

Healthy Oatmeal Flour Sugar Cookies with Beet Cashew Frosting (Gluten-Free)

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Prep Time: 1 Hour Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

OATMEAL SUGAR COOKIES:

1 1/4 cup + 2 tbsp oatmeal flour

1/4 cup tapioca flour, cassava, arrowroot,  cornstarch or potato starch

4 tbsp grass fed butter, room temperature

1/2 cup coconut sugar

1 egg, room temperature

1/4 tsp tsp pink salt

1 tsp pure vanilla extract

1/2 tsp vinegar

1/2 tsp baking soda

CASHEW BEET FROSTING:

1/2 cup raw cashews, soaked for 1 hour in hot water or 8 hours in cold water, drained and rinsed

1/4 cup full fat coconut milk or more

1 tbsp maple syrup

1 tsp beet powder

1/8-1/4 tsp pure vanilla extract

pinch of pink salt

Instructions

1. In a bowl of standing mixer, cream together the butter, coconut sugar, and vinegar. Beat in the egg and vanilla.
2. Add in oatmeal and tapioca flour, baking soda and salt. Beat until combined, and the dough forms a ball adding more flour if needed. Divide dough in half, cover with a plastic wrap and refrigerate for around 45 minutes.
3. Take out half of the dough and roll it out on floured surface with floured rolling pin.
4. Cut with floured cookie cutter and place on parchment lined cookie sheet. Bake for 7-8 minutes, (Keep in mind that they  still will be a little soft once you pull them out from the oven and will harden once cooled) the shorter amount of time will make softer cookies, the longer amount of time, crisper cookies.
5. Remove the cookies from the oven and transfer to a rack to cool. Repeat with the remaining dough.
6. Meanwhile, prepare the frosting. Combine all the ingredients and blend for 1-2 minutes in a high speed blender or food processor until smooth and creamy. Add more coconut milk if needed.
7. Once cookies have cooled, eat them plain or frost the with cashew beet frosting!